Cream Cheese Coffee Cake

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Last Updated August 6, 2024

Cream Cheese Coffee Cake. Think a delicate crumb, super moist with swirls of cream cheese making the coffee cake even softer, and a sweet crumble on top.

Coffee cakes (and scones) often get a bad rap for being dry. No one likes to eat something that makes their mouth feel like it’s full of sawdust. There is no need to make dry baked goods when there are so many good recipes out there! A good example? This Cream Cheese Coffee Cake recipe. I already have a few favorite NOT dry recipes like this Cinnamon Streusel Coffee Cake, but today’s Cream Cheese Coffee Cake really uh, takes the cake on the moist scale. I apologize if you don’t like the word “moist”, but I struggle finding suitable synonyms that get the same point across. If you have any ideas, I’m open to suggestions so I don’t offend some people’s sensibilities. :)

Now, post Valentine's Day, or Galentine's Day, you may need to take a break from chocolate.  No wait, never mind, that's silly.  Chocolate is always necessary.  What was I thinking?  But I'm sure you already have plenty of chocolate on your hands (maybe literally, put that candy bar down and get busy making this coffee cake) in the form of heart boxes, Dove dark chocolate with those hidden messages, Hershey's kisses, or in my case, Toblerone.  So instead, let's make a very white dessert (or breakfast, hey) with a delicate crumb and cheesecake filling. Yes? Yes.

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Cream Cheese Coffee Cake

Serves 12-16

Ingredients:

For the Filling

  • 8 oz / 225g cream cheese, softened

  • 1/4 cup / 50g sugar

  • 1/2 tsp vanilla extract

  • 1 egg

For the Cake

  • 1 1/2 cups / 180g all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 3 Tbsp / 42g oil

  • 1/2 cup / 100g sugar

  • 2 eggs

  • 1 tsp vanilla

  • 1/2 cup / 123g yogurt or sour cream

For the Streusel

  • 1/4 cup / 50g sugar

  • 1/4 cup / 30g all-purpose flour

  • 3 Tbsp / 42g cold butter, cubed

Directions:

Oven 350°F / 177°C.  Greased 8x8in / 20x20cm square baking pan.

For the Filling

  1. In the bowl of a stand mixer beat cream cheese until smooth, about 30 seconds. 

  2. Add sugar, vanilla, egg and beat on medium-low speed until combined.  Pour into another bowl and set aside. 

For the Cake

  1. In a medium bowl whisk together flour, baking powder, baking soda, and salt. 

  2. In the bowl of a stand mixer combine oil and sugar.  Beat in eggs one at a time.  Add vanilla. 

  3. Alternate adding the dry ingredients and yogurt to the oil and sugar mixture.  Dry, yogurt, dry, yogurt, dry.  Mix only until just combined after each addition. 

For the Streusel

  1. Combine sugar, flour, and butter in a small bowl with a pastry cutter, fork, or your hands until crumbles the size of pebbles appear.

Assembly

  1. Spread half of the cake batter in the bottom of prepared pan. 

  2. Pour and spread cream cheese filling evenly over batter; gently swirl.

  3. Spread remaining half of cake batter over cream cheese filling. 

  4. Evenly sprinkle streusel over the top.

  5. Bake for 20-25 minutes or until toothpick inserted near the center comes out mostly clean. 

Jenny's Notes:

  • Love coffee cake or serving at a party?  You can double this recipe and bake in a 9x13 inch pan.  Increase baking time to about 40 minutes.

Cream Cheese Coffee Cake
Yield 12-16 Servings
Author
Prep time
45 Min
Cook time
25 Min
Total time
1 H & 10 M

Cream Cheese Coffee Cake

Super moist coffee cake with a thick cream cheese swirl and delicate streusel topping.
Cook modePrevent screen from turning off

Ingredients

For the Filling
For the Cake
For the Streusel

Instructions

For the Filling
  1. In the bowl of a stand mixer beat cream cheese until smooth, about 30 seconds.
  2. Add sugar, vanilla, egg and beat on medium-low speed until combined. Pour into another bowl and set aside.
For the Cake
  1. In a medium bowl whisk together flour, baking powder, baking soda, and salt.
  2. In the bowl of a stand mixer combine oil and sugar. Beat in eggs one at a time. Add vanilla.
  3. Alternate adding the dry ingredients and yogurt to the oil and sugar mixture. Dry, yogurt, dry, yogurt, dry. Mix only until just combined after each addition.
For the Streusel
  1. Combine sugar, flour, and butter in a small bowl with a pastry cutter, fork, or your hands until crumbles the size of pebbles appear.
Assembly
  1. Oven 350°F / 177°C. Greased 8x8in / 20x20cm square baking pan.
  2. Spread half of the cake batter in the bottom of prepared pan.
  3. Pour and spread cream cheese filling evenly over batter; gently swirl.
  4. Spread remaining half of cake batter over cream cheese filling.
  5. Evenly sprinkle streusel over the top.
  6. Bake for 20-25 minutes or until toothpick inserted near the center comes out mostly clean.

Notes

Love coffee cake or serving at a party? You can double this recipe and bake in a 9x13 inch pan. Increase baking time to about 40 minutes.

Nutrition Facts

Calories

269.85

Fat

13.92 g

Sat. Fat

6.21 g

Carbs

31.96 g

Fiber

0.47 g

Net carbs

31.48 g

Sugar

18.21 g

Protein

4.58 g

Sodium

270.60 mg

Cholesterol

58.08 mg

Nutritional information is approximate and based on 12 servings.

cream cheese, coffee cake, streusel, cream cheese filling, swirl, moist
Breakfast, Dessert
American
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Cinnamon Streusel Coffee Cake

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Last Updated Septemer 6, 2024

IMG_4443.jpg

Last Updated August 4, 2024

Think of a delicately moist coffee cake with a cinnamon swirl and a crunchy, sweet streusel on top. That’s what we’re making today.

If the first thought that comes to your mind when you think of coffee cake is dry-crumbly-use-up-a-week's-worth-of-saliva-in-one-bite-cake, then think again.  No, no, no.  Coffee cake is supposed to be sweet, but not quite as sweet as regular cake, flavorful, and with a beautifully dense crumb.  That's fancy talk for moist.  But for the mental care of some readers who have an avid dislike for that term, I tried to avoid using it.  But I still did to explain myself.  Just can't win. 

Oh, and for some people who may be confused, there is (most often) no coffee involved in the batter.  The final product, however, pairs beautifully with a mug of coffee.  Hence the name.  (Speaking of words we don't like...mug?  No thanks.  It's like your mouth was too lazy to talk - "mmmm" - then made a huge effort and ended up with "ug."  Mmmmmmug.) 

On to more delicious sounding, looking, and tasting things!! 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Cinnamon Streusel Coffee Cake

Serves 9-12

Ingredients:

For the Cake

  • 1/2 cup / 112g oil

  • 1/2 cup / 100g sugar

  • 1/4 cup / 50g brown sugar

  • 1 1/4 tsp baking powder

  • 3/4 tsp salt

  • 1 tsp vanilla extract

  • 1 egg

  • 1/2 cup / 122g plain yogurt

  • 1/2 cup / 119g milk

  • 2 cups / 240g all-purpose flour

For the Cinnamon Swirl

  • 1/2 cup / 100g brown sugar

  • 2 1/2 tsp cinnamon

  • 1 tsp unsweetened cocoa powder

For the Streusel

  • 1/3 cup / 67g sugar

  • 1/4 cup / 30g all-purpose flour

  • 1/4 cup / 23g rolled oats

  • 1 tsp cinnamon

  • 2 Tbsp / 28g butter, melted

Directions:

Oven 350°F / 177°C.  Greased 8x8in / 20x20cm square baking pan, or 8in / 20cm round cake pan.

Make the Cake

  1. In the bowl of a stand mixer, beat oil, sugars, baking powder, salt, and vanilla until well combined.  Beat in egg. 

  2. In a separate small bowl mix together yogurt and milk. 

  3. Add a third of the flour to the oil mixture, mixing until almost combined.  Add half of the yogurt mixture.  Continue adding flour and yogurt mixture to oil mixture until everything is just combined. 

  4. Pour half of the batter into the prepared pan, spreading all the way to edges; set other half aside. 

Make the Cinnamon Swirl

  1. In a small bowl combine brown sugar, cinnamon, and cocoa powder. 

  2. Sprinkle evenly over batter in pan. 

  3. Pour remaining batter over cinnamon filling and use a spatula to gently spread to edges.

Make the Streusel

  1. In another small bowl, combine sugar, flour, oats, and cinnamon.  Add the melted butter and mix until crumbles form. 

  2. Evenly distribute crumble over batter in pan. 

  3. Bake for 40-45 minutes or until toothpick inserted in center comes out clean. 

Jenny's Notes:

  • Watch that bake time.  Toothpicks are your best friend.  I was testing this recipe using my Italian oven that didn't like to bake things on the bottom, so you may need less time.

  • REALLY like coffee cake?  Double this recipe and put in a 9x13 inch pan or two cake pans.  You can always freeze one pan!

  • Don't have plain yogurt on hand? You can also use sweetened yogurt and reduce sugar by 1/4 cup / 50g, or try Greek yogurt, fresh ricotta, sour cream, or mascarpone.  The dairy options are endless!!!!  I really liked fresh ricotta in this recipe. 

Cinnamon Streusel Coffee Cake
Yield 9-12 servings
Author
Prep time
30 Min
Cook time
45 Min
Total time
1 H & 15 M

Cinnamon Streusel Coffee Cake

Delicate, moist coffee cake with a cinnamon swirl and streusel to top it all off.
Cook modePrevent screen from turning off

Ingredients

For the Cake
For the Cinnamon Swirl
For the Streusel

Instructions

Make the Cake
  1. Oven 350°F / 177°C. Greased 8x8in / 20x20cm square baking pan, or 8in / 20cm round cake pan.
  2. In the bowl of a stand mixer, beat oil, sugars, baking powder, salt, and vanilla until well combined. Beat in egg.
  3. In a separate small bowl mix together yogurt and milk.
  4. Add a third of the flour to the oil mixture, mixing until almost combined. Add half of the yogurt mixture. Continue adding flour and yogurt mixture to oil mixture until everything is just combined.
  5. Pour half of the batter into the prepared pan, spreading all the way to edges; set other half aside.
Make the Cinnamon Swirl
  1. In a small bowl combine brown sugar, cinnamon, and cocoa powder.
  2. Sprinkle evenly over batter in pan.
  3. Pour remaining batter over cinnamon filling and use a spatula to gently spread to edges.
Make the Streusel
  1. In another small bowl, combine sugar, flour, oats, and cinnamon. Add the melted butter and mix until crumbles form.
  2. Evenly distribute crumble over batter in pan.
  3. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.

Notes

  • Watch that bake time. Toothpicks are your best friend. I was testing this recipe using my Italian oven that didn't like to bake things on the bottom, so you may need less time.
  • REALLY like coffee cake? Double this recipe and put in a 9x13 inch pan or two cake pans. You can always freeze one pan!
  • Don't have plain yogurt on hand? You can also use sweetened yogurt and reduce sugar by 1/4 cup / 50g, or try Greek yogurt, fresh ricotta, sour cream, or mascarpone. The dairy options are endless!!!! I really liked fresh ricotta in this recipe.

Nutrition Facts

Calories

402.38

Fat

16.42 g

Sat. Fat

2.95 g

Carbs

59.80 g

Fiber

1.55 g

Net carbs

58.24 g

Sugar

35.85 g

Protein

5.08 g

Cholesterol

29.23 mg

Sodium

311.45 mg

Nutritional information is approximate and based on 9 servings.

coffee cake, cinnamon swirl, brunch, streusel topping
breakfast, cake, dessert
American
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs